Was just mucking around with my Canon sx30is, and I have to say I am just hating this camera right now!Pulled out the manual, adjusted white balance for the light where I often shoot - and only achieved a slightly different disco look.Grrrr.Seems I can only effectively use this camera with decent daylight.Hate, hate, growl, stomp.ps - the shots of Shawn's yunomi over in 'show off your pots and cups' were taken in an incoming beam of sunlight.pps- I'm fairly certain this must be operator error, but of course this doesn't help my frustration much. I miss GeekGirl!

Thank you B for your deeply kind words.I am making my way thru the process as consciously as I can.Her memorial is next Sunday Dec 2nd, and with that looming, I'm finding myself more challenged of late.I bow in gratitude also to your generous words about the chawan I so love and enjoy sharing.I LOVE seeing yours too!I'm excited to see how the new Oni-hagi bowl evolves.I've pretty much decided that I am unable with my limited skill to use my camera in artificial light - only shots I like and that seem at all acceptable are in natural sunlight.May you be happy, may you be safe, may you be well.

seeker, "koudai" is a new word for me. Interesting how the glaze overflows onto the sides of the legs. The bottom is usually not in sight; so, one might skimp on glaze there, but the decision was to have more than enough...the bottom thus is not so defined as a bottom, it is not as finite...the flow gives a nice feeling, which you chose to show & appreciate. Thanks. (or is koudai some cake w/ a melted icing one eats w/ green tea?)all the best

Hi Ethan,As I understand it, and bare in mind i have no formal training, 'Koudai' is the 'foot' of a chawan, most often crafted as a protruding ring of clay. The purpose of the foot (besides offering a stable foundation upon which the chawan stands) is to offer a way for the person preparing matcha to grip, handle, and manipulate the chawan safely and gracefully during chanoyu. Often, the koudai doesn't receive any glaze. It is customary to view and appreciate the foot of the chawan as part of chanoyu. It is also part of the aesthetic of chanoyu for me (and i think for others) that the koudai feel good in the hand of the person sipping matcha from the chawan.This 'split foot' koudai on the oni-hagi chawan I believe to be very un-traditional. And I must say this koudai has quite a presence when I sip from it.I learned tonight that 'oni' means 'demon' in Japanese, and may suggest 'strong' or 'assertive' presence - and this koudai is that in my hand.I hope other voices will chime in on what I've shared?Best to you,Seekerps - some cake with melted icing would be nice with my matcha! Perhaps chocolate with cream cheese frosting?